ARLINGTON, VA – The Meat Institute and American Meat Science Association (AMSA) today announced the release of the updated 10th edition of the Meat Buyer’s Guide, the industry’s trusted resource for standardized meat and poultry purchasing specifications, product identification, and communication.

First published in 1961, the Meat Buyer’s Guide summarizes USDA’s Institutional Meat Purchase Specifications (IMPS) and includes supplementary product photography, descriptions, and technical information used throughout the meat and poultry supply chain. Widely utilized across the United States and internationally, the Guide serves federal, state, and local government agencies, foodservice providers, processors, exporters, universities, retailers, distributors, and industry associations.

The 10th edition features more than 100 new and updated product images, along with revised specifications, standardized terminology, and updated item numbers designed to help users order with confidence, ensure product consistency, support employee training, and strengthen communication with customers and suppliers. The edition also incorporates the latest draft IMPS updates available from USDA Agricultural Marketing Service (USDA-AMS).

Additional updates in the 10th edition include:

• Expanded beef variety meats specifications, including 12 additional items
• New and updated Purchaser Specified Options (PSOs) across multiple product categories
• Revised weight ranges for beef and veal products
• Updated processed meats and poultry sections reflecting current industry practices
• More than 30 industry experts contributed to the review and development of the new edition, helping ensure the Guide remains the most trusted and comprehensive resource for meat and poultry product specifications and procurement.

“The Meat Buyer’s Guide has been an essential industry resource for decades, and we are proud to continue its legacy through our partnership with AMSA,” said Julie Anna Potts, President and CEO of the Meat Institute. “This updated edition reflects the evolving needs of the industry while preserving the standardized language and technical accuracy professionals rely on every day.”

“AMSA is proud to collaborate with the Meat Institute on the continued advancement of the Meat Buyer’s Guide, an essential resource used across the meat industry and in educational settings,” said Collette Kaster, CEO of the American Meat Science Association. “The technical expertise of AMSA members helps ensure the Guide remains relevant for today’s industry while also supporting the development of future meat scientists, meat buyers, product developers, and other industry professionals. Equally important, the Guide continues to serve as a valuable teaching resource in classrooms and training programs where students learn the language, specifications, and fundamentals of the meat industry.”

The 10th edition of the Meat Buyer’s Guide is now available to order through the AMSA website and will start shipping June 1.

Contact Information@meatscience.org for pricing and printing details.

About the Meat Institute

The Meat Institute represents the full community of people and companies who make the majority of meat American families rely on every day. The Meat Institute’s hands-on regulatory and technical expertise, proactive advocacy, unique convening power, collaboration within and beyond animal agriculture, and sector-leading continuous improvement initiatives drive relationships and resources that ensure meat continues to be a vital, trusted pillar of healthy diets and thriving communities for generations to come. To learn more, visit: MeatInstitute.org.

About AMSA

The American Meat Science Association (AMSA) is a leading professional organization dedicated to advancing the science of meat. With a focus on education, research, and collaboration, AMSA serves as a vital resource for industry professionals, academics, and students worldwide.